Broiled Eggplant Steaks with Gorgonzola Cheese


30 minutes or fewer

Feature luscious summertime eggplants as a light main course, and dress them up with chopped tomatoes, sprinkles of Gorgonzola cheese and capers.

  • SERVINGServings


  • 1 1/2-lb. eggplant, cut into 8 slices
  • 4 Tbs. pesto
  • 2 large tomatoes, chopped
  • 4 oz. crumbled Gorgonzola cheese
  • 4 Tbs. capers, drained
  • Freshly ground black pepper to taste


  1. Preheat oven to broil. Line baking dish with foil, and set aside.
  2. Arrange eggplant slices in dish, and brush tops with 2 Tbs. pesto. Broil until tops begin to brown and eggplant begins to soften, 3–5 minutes. Turn over using a spatula, and spread remaining pesto on second sides. Broil about 5 minutes more. Remove from oven.
  3. To serve, arrange eggplant steaks on individual plates, and top each with equal amounts of tomatoes, Gorgonzola cheese and capers. Sprinkle with pepper.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 245
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 24 mg
  • Fat Content: 16 g
  • Fiber Content: 6 g
  • Protein Content: 10 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 773 mg
  • Sugar Content: 9 g